Cashew Butter

March 7, 2016October 30, 201836 comments

Some of you have asked about Cashew Butter which I use in a few of my favourite recipes, for example this Lemon Slice and this Caramel Fudge. It is simple to make and for me, making my own works out considerably cheaper than buying it at the store.
Cashew Butter works really well in many recipes that requite a nut or seed spread. I is also a great addition to ice creams, smoothies, soups and perfect to eat straight off the spoon.
Enjoy.

Cashew Butter

400 grams dry roasted cashews*

Place the cashews into your processor and blend at hight speed until they form a smooth paste.
note – if required you can add macadamia oil to assist in reaching your deisred consistency.
*dry roasted cashews are readily available, alternatively you can lightly roast raw cashews.

Hi Bianca, I can’t wait to make your lemon fudge but first need to make some cashew butter. How long do you think the cashew butter will last once made? Do you store yours in the fridge or pantry? Bronte x

Hi Bronte, thank you. I think cashew butter is worth making, I use it a lot. As I go through mine quickly I store it in the pantry but you could keep it in the fridge. In the fridge I think it would be fine for a coupe of months. However long you keep your nut butters, ours run out pretty quickly. Sorry I have not been more help.